The bottle I have is from an ethnic grocery in Brooklyn, and it was made
in West Africa (Ivory Coast, I think). Strong flavor, but I like it. My
understanding is that what is really special about it is its high
content of tocotrienols. The problem I have when frying with it is that
it seems to smoke pretty easily. I doubt this is the fats since they are
saturated, so it is probably the non-triglyceride components. I have
read that these become carcinogenic when they smoke.

Amadeus Schmidt wrote:
>
> Inspired by a message on this list, I tried to get "red palm oil".
> I have found someone who sells that stuff - in 180kg barrels,
> but maybe in smaller units too.
>
> What's outstanding is its content of both carotenes and tocopherols (Vitamin
> A dn E). One spoonfull serves about one day's requirement of both of this.
> That's a great source. Particularly for vitamin E.
>
> There is no USDA analysis, but they provided one with a sample I've got.
>
> It serves well, when frying. Most is saturated (16:0) that's good for
> frying. It's rather thick, liquid over some 35 deg. Celsius.
>
> To my amazement the taste is not bad (as some had reported), it's rather
> neutral. But it leaves a red color (from the carotenes).
> Rad palm oil is made from fruits of palms, in my case in malaysia without
> any chemical extractions.
>
> Well, now I've found my way of frying.
>
> Btw, Richard, in your web interface, I see that you've included the new
> nutrients. But where are the trans-fats?
> E.g. http://www.juggernaut.com.au/food/?f=palm&n=4108
> this nasty margarine item should show trans fats.
> ?
>
> regards
>
> Amadeus